Food safety and
quality acronym
The industry is full of acronyms and jargon that can be at times, confusing. I’m told that sometimes it feels like you are listening to a foreign language being spoken if you are not across the ‘definition’. Fear not, I’ve created a list of common acronyms that are used commonly in the food safety/ quality context.

It is worth mentioning that the context is very important when it comes to applying the correct meaning to acronyms. Classic example: ‘PGA’ could mean Potato Growers Association (if you’re talking to a spud grower in WA); it could mean Pastoralists and Graziers Association (if you’re talking about stock in WA); or it could be a reference to the golf. Therefore, it pays to be sure of the context to apply the correct meaning.

The acronyms below are all related to food safety and quality:AAPVMA — Australian Pesticide and Veterinary Medicines AuthorityBBRCGS — British Retailer Consortium Global StandardBB — Best BeforeBr — BrixCCAR — Corrective Action RecordCd — CadmiumCFU — Colony Forming UnitsCP — Control PointCCP — Critical Control PointCL — Critical LimitCoOL — Country of Origin LabellingCA — Controlled AtmosphereCB — Certification BodyCAPA — Corrective and Preventative ActionCl — ChlorineEE. coli — Escherichia coliENV3 — Freshcare Environmental Edition 3EHD — Earliest Harvest DateERL — Extraneous Residue LimitEMP — Environmental Monitoring ProgramFFSQ4.2 — Freshcare Food Safety & Quality Edition 4.2FSC2 — Freshcare Supply Chain Edition 2FSC — Food Safety CultureFSANZ — Food Standards Australia New ZealandFiFo — First-in, First-outFM — Fresh MarketGGG — GlobalG.A.P.GGN — GlobalG.A.P. NumberGFSI — Global Food Safety InitiativeGAP — Good Agricultural PracticesGMP — Good Manufacturing PracticesGMO — Genetically Modified OrganismHHARPS — Harmonised Australian Retailer Produce SchemeHACCP — Hazard Analysis Critical Control PointsHM — Heavy MetalsIISO — International Organization for StandardizationJJASANZ — Joint Accreditation System of Australia and New ZealandLLM — Listeria monocytogenesLoR — Limit of ReportingMMRL — Maximum Residue LimitML — Maximum LimitNNCR — Non-Conformance RecordNIP — Nutrition Information PanelNATA — National Association of Testing AuthoritiesNPD — New Product DevelopmentNMI — National Measurement InstituteN/A — Not ApplicablePPb — LeadPRP — Prerequisite ProgrampH — Potential of HydrogenQQA — Quality AssuranceQCP — Quality Control PointQMS — Quality Management SystemRRA — Risk AssessmentRTO — Registered Training OrganisationRTE — Ready to EatSSQF — Safe Quality FoodSQFI — Safe quality Food InstituteSDS — Safety Data SheetSKU — Stock Keeping UnitTTACCP — Threat Assessment and Critical Control PointUUV — UltravioletUA — Unannounced AuditVVET — Vocational Education and TrainingVACCP — Vulnerability Assessment Critical Control PointWWHP — Withholding PeriodWHO — World Health OrganisationWIP — Work in ProgressMORE INFORMATION
Have I missed any? Do you have any questions relating to any of the acronyms? Contact Joel Dinsdale for support (joel.dinsdale@